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Ingredients
- 2 Scallions, thinly sliced
- 1 Red Bell Peppers, cored, seeded and julienned
- 1 Yellow Bell Peppers, cored, seeded and julienned into 2" pieces
- 1 small Cucumber, quartered, seeded and julienned into 2" pieces
- 1/2 cup finely chopped, dry-roasted peanuts
- 1 1/2 cups Stonewall Kitchen Roasted Garlic Peanut Sauce
- 1 lb. cooked and drained linguine
- 3 tablespoons Cilantro, finely chopped
Instructions
Combine the Scallions, Bell Peppers, Cucumber, peanuts and peanut sauce in a large bowl. Add the pasta and toss until everything is well combined. Sprinkle with Cilantro and serve. The pasta can be refrigerated and served chilled if desired; it will keep for 2 days covered in the refrigerator. Serves 4 to 6.
